Burnt Butter And Tarragon Sauce

This lovely sauce just makes everything better – especially a steak
By Annette Forrest
Styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Burnt Butter And Tarragon Sauce

Burnt Butter And Tarragon Sauce

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  • 150 g 150 unsalted butter, chopped

  • 12 sprigs 12 fresh tarragon

  • 1 1 garlic clove, finely grated

  • 2 Tbsp 2 green peppercorns in brine (See tip below)

  • Sea salt flakes, to season


  • Melt butter in a medium frying pan over medium-high heat. Bring to the boil. Reduce heat to medium and continue cooking, stirring and scraping the bottom of the pan, for around 3-4 minutes, until foaming and pale golden.
  • Toss in tarragon and garlic. Cook until tarragon is crisp, then transfer tarragon to plate. Continue cooking until butter is a golden nutty brown.
  • Working quickly to prevent the butter burning, remove from heat and toss in the peppercorns. Season with sea salt and serve.

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Market tips...

Great idea

Serve this nutty-flavoured buttery sauce drizzled over T-bone steaks with thick-cut chips (pictured above) or add to pan-fried white fish fillets, or drizzle it over gnocchi, mashed potatoes or roasted or steamed vegies.

Cook’s tip

Brined green peppercorns pack a peppery punch but are more mild than dried black peppercorns. You’ll find them in a tin in the grocery section. It’s recommended to drain and pat dry before using.

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